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Fresh Peach Drop Cookies Recipe

Ingredients

How to make it

  • Preheat oven to 375. Whisk together flour, salt, and baking soda.
  • Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined.
  • Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. (If not baking all of the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.) Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture.
  • Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.
  • Helpful Hint
  • These cookies are best the day they're baked. They will soften at the edges after a couple of days, but they'll still taste delicious.

Reviews & Comments 1

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    " It was excellent "
    quaziefly ate it and said...
    I love peaches and can not wait to try this. I can already taste it! 5
    Was this review helpful? Yes Flag

The Cook

peetabear Mid-hudson Valley, NY

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